Hidrolisados proteicos na alimentação de tilápias do Nilo

Abstract

Nile tilapia is one of the main species in aquaculture worldwide. Given its importance, it is necessary to optimize production, mainly from its nutritional status, in order to generate a quality product for the final consumer. In this way, the inclusion of ingredients that improve the health and development of the fish becomes paramount. In this scenario, protein hydrolysates emerge as a functional food that, in addition to having added value, improves the performance and palatability of the animal. This work aimed to describe functionalities of protein hydrolysates as well as their performance for tilapia. In the first chapter, which transcribes the predictions of the bioactivities of the hydrolysates of chicken feathers and liver, a large amount of amino acid and low molecular weight peptides was verified, the latter showed mainly antihypertensive and antidiabetic activities. Chapter two deals with the palatability of porcine mucosa hydrolyzate and, as a result, it was observed that the addition of 1% of porcine mucosa hydrolyzate improves the palatability of the rations offered. The third and final chapter presents and discusses performance and (intestinal) health data of tilapia fed different levels of porcine mucosa hydrolyzate inclusion. In this study, the efficiency of the inclusion of the hydrolyzate in the diets for tilapia was verified. Although no significant differences were observed between treatments, numerically, treatments with the inclusion of porcine mucosa hydrolyzate were better. Therefore, according to the data analyzed here, protein hydrolysates are ingredients that can be added to the tilapia diet, improving the health, palatability and productive performance of these fish.